JAPANESE CUCUMBER SALAD (SUNOMONO)
A delightfully tart and sweet salad that's great anytime. This will keep in the fridge for a few days and makes a great sweet snack when you're feeling the munchies!
Provided by Celsia
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Partially peel cucumbers lengthwise, leaving thin green stripes around the cucumber. Halve cucumbers lengthwise. Scoop seeds from cucumber halves with a spoon. Discard seeds. Slice cucumbers thinly and put in a bowl. Add salt to cucumber and mix with hand until cucumber is limp; set aside for 45 minutes.
- Transfer cucumbers to a strainer and squeeze as much liquid out as possible.
- Mix lemon juice, sugar, and vinegar together in a large bowl until the sugar dissolves. Add the drained cucumber and toss to coat. Spoon into small bowls and top each portion with toasted sesame seeds.
Nutrition Facts : Calories 93.1 calories, Carbohydrate 18 g, Fat 2.4 g, Fiber 1.5 g, Protein 1.6 g, SaturatedFat 0.4 g, Sodium 584.7 mg, Sugar 12.9 g
JAPANESE RESTAURANT CUCUMBER SALAD
Simple and easy to make, with a sweet and spicy dressing that adds a refreshing bite. This recipe comes from a lovely, now-elderly Japanese woman friend who was a second-generation immigrant and patiently endured internment during WWII as a young girl. The cucumber salad is similar to sunomo in Japanese restaurants, but a bit more assertive. The ingredients are available in the Asian or ethnic foods sections of most metropolitan grocery stores. If you're diabetic, use sugar substitute instead of sugar with the same results. Original recipe called for 1 teaspoon MSG also.
Provided by MARYLAUREN
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk sugar, rice vinegar, sesame oil, chile paste, and salt together in a bowl. Add cucumbers and stir to coat. Allow salad to marinate for 30 minutes before serving at room temperature.
Nutrition Facts : Calories 54.5 calories, Carbohydrate 10.5 g, Fat 1.6 g, Fiber 1 g, Protein 0.8 g, SaturatedFat 0.3 g, Sodium 13.6 mg, Sugar 6.5 g
JAPANESE NOODLE AND CUCUMBER SALAD
Make and share this Japanese Noodle and Cucumber Salad recipe from Food.com.
Provided by _Pixie_
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the noodles in boiling water until barely tender.
- Rince immediately with cold water until cool, drain thoroughly and put in a medium bowl.
- Mix vinegar, sugar, soy sauce, and salt and pour over the noodles.
- Stir well.
- Cover bowl with plastic wrap and chill noodles in refrigerator until cold.
- Peel and seed the cucumber.
- Cut into quarters lengthwise, then into thin sticks.
- Divide the noodles on four salad plates, sprinkle evenly with cucumber pieces, green onion and sesame seeds.
JAPANESE CUCUMBER SALAD
Make and share this Japanese Cucumber Salad recipe from Food.com.
Provided by PanNan
Categories Japanese
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut the cucumbers into paper-thin slices. In a large bowl, toss the cucumber slices with the salt (this draws out excess water). Let sit for 5 to 10 minutes.
- In a small bowl, stir together the rice vinegar, soy sauce, sesame oil, and sugar until the sugar is dissolved.
- Drain the cucumber slices in a colander and gently squeeze them with your hands to squeeze out excess water. Return the slices to the large bowl and toss with the rice vinegar mixture. Transfer the cucumber to a serving dish. Serve at room temperature with sushi, noodles, stir-fries, etc.
Nutrition Facts : Calories 49.6, Fat 1.7, SaturatedFat 0.3, Sodium 918.6, Carbohydrate 8.2, Fiber 0.6, Sugar 6, Protein 1.3
SOBA NOODLE SALAD WITH CUCUMBER AND MANGO
Categories Salad Fruit Pasta Vegetable Appetizer Super Bowl Mango Cucumber Winter Party Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 15
Steps:
- Warm vinegar, sugar, and salt in small saucepan over medium heat, stirring occasionally until sugar dissolves, about 1 minute. Stir in garlic and jalapeño. Cool. Mix in lime juice, sesame oil, and lime peel.
- Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Rinse under cold water; drain again. Transfer noodles to dish-towel-lined platter to drain. Transfer noodles to large bowl. Add dressing and toss to coat. (Can be prepared 6 hours ahead. Cover and refrigerate.)
- Add cucumber, mango, basil, and mint to noodles and toss gently. Arrange salad on platter. Sprinkle with chopped peanuts. Garnish with lime wedges. (Can be made 2 hours ahead. Cover and let stand at room temperature.)
JAPANESE CUCUMBER SALAD - SUNOMONO
Make and share this Japanese Cucumber Salad - Sunomono recipe from Food.com.
Provided by Lindas Busy Kitchen
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut cucumbers into thin slices. Place in a bowl, and sprinkle with salt.
- Let stand at room temperature for 30 mins, or until cucumbers are softened.
- Drain, and squeeze out excess liquid.
- Combine vinegar, sugar, soy sauce, and ginger in serving bowl.
- Add cucumbers, and mix well.
- Chill thoroughly before serving.
JAPANESE CUCUMBER SALAD
This Japanese cucumber salad is quick, crisp, cool, and refreshing, with a tangy-sweet flavor. You'll love this amazingly simple veggie side dish. It is even good the next day!
Provided by Kelly Joy
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 2h10m
Yield 4
Number Of Ingredients 5
Steps:
- Peel cucumbers. Halve lengthwise and remove seeds. Slice into 1/4-inch thick half moons.
- Mix vinegar, sugar, and soy sauce together in a bowl until sugar is completely dissolved. Add cucumbers and stir until coated. Cover and refrigerate for at least 2 hours before serving. Sprinkle with sesame seeds and serve cold.
Nutrition Facts : Calories 91 calories, Carbohydrate 22 g, Fat 0.4 g, Fiber 0.8 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 453 mg, Sugar 18.9 g
JAPANESE NOODLE SALAD
This is a light and nutritious recipe. This is perfect for picnics and anytime of the day. This dish is so simple to make. It tastes better overnight in the fridge. Serve cold. Enjoy!!!
Provided by Morning Biscotti
Categories Greens
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Add salt to boiling water.
- Cook soba noodles according to instructions.It normally takes 7-8 minutes.
- Drain noodles and run cold water through to stop the cooking process.
- Set soba noodles aside.
- In a medium bowl, combine vinegar, soy sauce, mirin, sesame oil, garlic powder, pepper. Slowly add olive oil and whick to thicken.
- Mix noodles with all vegetables and pour sauce over it.
- Mix well and chill in the fridge.
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